Just treat it like a cast iron skillet

Yes, same process. Seasoning a grill grate is no different from seasoning a cast iron pan — oil + heat, done.

Scrub the grate clean first. If it’s new, wash off the factory wax with soap and water. Dry immediately. Then rub a thin layer of high-smoke-point oil (flaxseed, grapeseed, canola) all over. Wipe off the excess — you want a barely-there film, not a puddle.

Get your grill hot. Gas grill: crank it. Charcoal: let coals get fully ashed over. Place the grate on, close the lid, let it smoke for 30-45 minutes. The oil polymerizes, creating that black non-stick layer. Let it cool inside the grill. Done.

Maintenance is the real trick. After each cook, scrape residue while the grate is still hot, wipe with a paper towel dipped in oil. Don’t let food sit on it, don’t wash with soap unless you’re starting over. Treat it like a pan you never actually wash — just oil and heat.

This is not where you overthink things. Heat + oil, repeat.